2015 Review: The Key Ingredient Launches

Dec 2015

2015 was characterized by a fall in commodity prices after several uninterrupted years of rising prices. In Europe, the end of the EU milk quota system, coupled with various other market factors have led to a well-documented oversupply of milk and a subsequent fall in prices. Sugar intake has been an important topic for years, but 2015 was yet another major year with anti-sugar movements increasing. In the US, the big regulatory news of 2015 was the FDA’s final determination on partially hydrogenated oils (PHOs), which requires manufacturers to stop using them by June 18, 2018, or submit a food additive petition for the safe use of PHOs. Overall, it was clear this year that clear label and free from foods have now truly entered the mainstream, while consumers who are regularly reduce their meat consumption rather than forgoing it altogether are also shaping new product development efforts. Key themes in ingredient development this year therefore included: clean label, vegetarian options, cost reduction, sodium replacement, protein enrichment with alternative proteins and vegetable fortification. Our 2015 review looks at some of this year’s supplier highlights. 

 

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  • Parabel has developed a proprietary growth and processing technique to extract a protein concentrate out of the Lemnoideae plant. The crop has a high level of protein (40%) and Parabel grows it with a yield per hectare that is higher than any other crop today – even higher than GM Soy. The resultant product, Lentein, is soy-, gluten- and lactose-free and non-GMO. Parabel’s mix of species delivers around 40% of protein, depending on where it is grown and what species that are included. The growth system is made up by lined raceways and so there is no risk of any contamination from the soil which can happen with crops that are grown in water like rice or algae.  


Healthy Indulgence: High protein, low sugar surge

Feb 2019

Food and beverage innovators are continuously finding ways to create versions of indulgent products that pack a healthier punch. This includes achieving a better carbohydrate profile, free from claims – such as gluten free – or a cleaner label – such as organic. In confectionery and desserts, high protein and low sugar options have spread across the market. Innova Market Insights data notes a high average annual growth of 33 percent and 28 percent globally between 2014 and 2018, respectively.



Dairy to be different: Plant-based dairy alternatives

Feb 2019

Plant-based dairy alternatives are thriving in the global market, as more consumers look for dairy alternatives due to allergies, lactose intolerance, or other dairy sensitivities. Moreover, there is a push towards a diversity of offerings, driven by consumers’ lifestyle choices and ethical concerns. While almond and coconut are still the leading product bases in dairy alternatives, other plant-based options are also increasingly becoming popular such as cashew, oat and rice milk.


Look East: Middle Eastern and African flavors

Jan 2019

The “Adventurous Consumer” is pegged to be 2019’s biggest trend by Innova Market Insights, driving food operators and suppliers to launch new, exciting ethnic product varieties. African and Middle Eastern flavors are predicted to have a bright future as they offer fresh, wholesome and aromatic notes. Herbs & spices are the stars of the show from cumin to chili and sumac.